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So we’ve all had creme brulee, and we’ve all had peanut butter and jelly, but who out there among my faithful readers has had PB&J Creme Brulee?  I love this fucking dessert.  I think it deserves Creative Presentation of the Week. Why, you may ask?  Well, it’s the culmination of alot of hard work, during which I subsisted on pb&j sandwiches, and also, I’ve known this peanut butter custard recipe was solid since The Velvet Elvis. This idea had been struggling to come out, and it took the influence of Chef Jack Yoss to see it’s realization.  I made him the peanut butter brulee to try and he suggested putting marionberry jam into the ramekin first, ’cause he loved the custard…and he loves pb&j, too.  We first tried it in our regular brulee molds, but after one day the jam would seep through the custard and create this gnarly looking scar when you tried to brulee it. We went to a deeper dish to avoid that problem, and also started reducing the jam first to remove any excess moisture.  House made honey roasted peanuts are sprinkled on after carmelizing the custard.  The shot of chocolate milk actually came about because of a guest suggestion:  it was good, but needed chocolate.  After some experimentaion, I went with good old Hersheys choclolate syrup to make it because let’s face it, that’s what chocolate milk is.  A little heavy cream adds some creaminess, as if this dish needed it.  This is my favorite item on the current menu…I don’t know why we don’t sell more of them…C’MON PEOPLE!!!  The only thing missing is the bread, and you had some with your salad!!  Anyway, here’s the recipes:

Peanut Butter & Jelly Brulee
1 1/3 cups whole milk
1 1/3 cups whipping cream
6 tablespoons plus 6 teaspoons sugar
5+ oz creamy peanut butter (do not use old-fashioned style or freshly ground)
8 large egg yolks

marionberry jam as needed (or any other jam that you prefer)

1. Combine milk, cream, sugar and scald

2. Temper in eggs

3. Temper in peanut butter and whisk until smooth

4. Taste the cream.  I always end up adding a little more peanut butter, up to 1 cup

5. Strain the cream and chill overnight or at least three hours.

6. Place the jam in a saucepot and reduce it by one-third over low heat, stirring occasionally.

7. Cool the jam slighty and then spread it in an even layer into the bottom of desired (deep) ramekin.  Pop them in the freezer to set the jam.

8.  When the jam is super cold and won’t be distured by pouring in the custard, pour in the custard

9.  Bake the custard in a 300 degree oven, in a water bath for 30 minutes or so, or until set at the edges, and a little loose at the center.  Open the oven, turn it off, close the door,  and finish them for another 45 minutes.

10.  Chill the brulee’s for at least 3 hours before sprinkling some granulated sugar and a blowtorch to carmelize.  Sprinkle with loose chopped honey roasted peanuts if desired.

Chocolate Milk

2 1/2 cups milk

1/2 cup heavy cream

10 oz Hershey’s Syrup

1. Place all ingredients in a blender and blend.  Serve ice cold in a chilled glass.